Corn pudding fans are going to go wild for this amazing corn pudding casserole created by Theresa Freund at Freund’s Farm in East Canaan, Connecticut and featured in the Cabot Creamery Cookbook. Theresa’s version of a traditional corn pudding dish is softer, moister and closer to pudding than cornbread. You’re going to love it as is but, if you like your corn pudding with a little kick, she tells us her girls like to stir in diced jalapeños.
And if you’re new to the world of savory puddings and are asking, “What is corn pudding?” simply put, it’s a comfort food that’s often served as a side dish at holiday gatherings and is a Southern favorite in the U.S. It has a fluffy and creamy texture and plenty of corn flavor. Try it out and then share the deliciousness with family and friends on Facebook, Pinterest, Twitter or Instagram.
How do you make corn pudding? We’re so glad you asked! For this 10-serving recipe, you’ll want to first preheat your oven to 350°F and lightly grease a 13 x 9-inch baking dish with cooking spray.
Then, combine all-purpose flour, cornmeal, baking powder and salt in a medium bowl and make a well in the center of mixture.
Whisk eggs in a large bowl, followed by Cabot Sour Cream and melted Cabot Unsalted Butter. Add to dry mixture, stirring just until moistened. Stir in corn and, if using, jalapeños. Pour batter into prepared dish and bake for 30 minutes, or until center is set.
If you can’t get enough tasty baked recipes with corn, you’ll want to try our Savory Bread Pudding next. Cabot is a co-operative of over 800 farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this easy corn pudding recipe so, if you have a chance, please rate and review it.
½ cup King Arthur Unbleached All-Purpose Flour
½ cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
3 large eggs
1 ½ cups Cabot Sour Cream
6 tablespoons Cabot Unsalted Butter, melted
3½ cups fresh corn kernels (from about
7 ears of corn or frozen whole kernel corn, thawed
½ cup minced seeded jalapeno pepper (about 3 peppers), optional
PREHEAT oven to 350°F. Lightly grease a 13 x 9-inch baking dish with cooking spray.
COMBINE flour, cornmeal, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
WHISK eggs in a large bowl. Whisk in sour cream and melted butter; add to dry mixture, stirring just until moistened. Stir in corn and, if using, jalapeños. Pour batter into prepared dish.
BAKE 30 minutes or until center is set.
Featured in the Cabot Creamery Cookbook.
Recipe courtesy of Freunds' Farm, East Canaan, CT, one of the 800 farm families who own Cabot Creamery Co-operative.